Vegan Raspberry Cupcakes

• 2 None bananas
• 1/3 lb non-dairy butter spread
• 1 cup sugar
• 2 oz walnuts, chopped
• 3/4 cup soy milk
• 1 2/3 cup all-purpose flour
• 2 tsp baking powder
• 3 oz frozen raspberries, thawed
• 1 1/3 cup non-dairy whipped topping
• 12 None fresh raspberries, to decorate

1. Preheat the oven to 350u0b0 F. Line a 12 cup cupcake pan with paper cupcake wrappers.
2. To make the cupcakes, mash the bananas in a bowl until smooth. Beat together the non-dairy butter spread and sugar until smooth. Stir in the mashed bananas, walnuts and soy milk. Add the flour and baking powder and mix until combined. Spoon into the wrappers and bake for about 20 mins until just firm to the touch. Transfer to a wire rack to cool.
3. To make the topping, mash the thawed raspberries until smooth and strain through a sieve. Stir into the whipped topping. Spoon or pipe onto the cupcakes and decorate with whole raspberries.

bananas, nondairy butter, sugar, walnuts, soy milk, allpurpose, baking powder, frozen raspberries, nondairy, fresh raspberries

Taken from recipes-plus.com/api/v2.0/recipes/17104 (may not work)